Description

Indulge in the warmth of autumn with these delightful pumpkin cupcakes. Each soft and moist bite is infused with seasonal spices like cinnamon and nutmeg, paired perfectly with a creamy frosting that adds just the right amount of sweetness. Easy to prepare, these cupcakes are ideal for gatherings or cozy nights at home. Bring the essence of fall to your kitchen and enjoy these little bites of happiness!

Ingredients

Scale

1 cup pumpkin puree
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
2 large eggs (room temperature)
½ cup vegetable oil
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth.
Gradually combine the dry ingredients with the wet mixture until just blended; avoid overmixing.
Fill cupcake liners about two-thirds full with batter and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Allow cooling for five minutes in the pan before transferring to a wire rack. Frost with cream cheese frosting once completely cooled.

Nutrition

Serving Size: 1 cupcake (60g)
Calories: 210
Sugar: 18g
Sodium: 150mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: - For added flavor, consider using freshly grated nutmeg or substituting half the flour with almond flour.- These cupcakes can be stored at room temperature for three days or refrigerated for up to a week. Freeze unfrosted cupcakes for up to two months.